Component

Broccoli epithiospecifier protein / ESP

Broccoli epithiospecifier protein / ESP. Species, exposure and limitations are retained in each linked claim.

3 recorded relationships. Experimental role, claim status and evidence remain attached to each record.

Read recorded mechanisms Open recursive mind map

How nutrients influence it

Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.

How nutrients reach it in more than one step

Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.

Tracing routes…

What it does

Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.

Recorded relationships

What it acts on

  1. Recombinant broccoli ESP redirected myrosinase-dependent glucoraphanin hydrolysis toward sulforaphane nitrile rather than sulforaphane.

    Broccoli epithiospecifier protein / ESP → Sulforaphane nitrile source_derived_draftungraded
    Experimental context and source evidence
    evidence_span
    {"source_cache": "artifacts/sulforaphane-research/16536577.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "e3636614520a0c9f83132284992ffc10ca42943f97619933f8009ceb697ddfa9", "start_char": 0, "end_char": 1301, "text_sha256": "e3636614520a0c9f83132284992ffc10ca42943f97619933f8009ceb697ddfa9"}
    experimental_model
    Recombinant protein and glucosinolate product analysis
    exposure
    Purified recombinant ESP in a model hydrolysis system
    limitations
    Plant chemistry; does not establish a human health effect of the nitrile product.
    nutrient_topic
    Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. · Sulforaphane / SFN, stereochemistry specified per study
    organism
    Broccoli cv. Packman ESP expressed in E. coli
    plain_language
    A second plant protein changes which molecule is produced.
    primary_references
    [sulforaphane-p16536577] Epithiospecifier protein from broccoli (Brassica oleracea L. ssp. italica) inhibits formation of the anticancer agent sulforaphane. (2006). https://pubmed.ncbi.nlm.nih.gov/16536577/ DOI: 10.1021/jf0525277
    tissue_or_cell_type
    Myrosinase-dependent glucoraphanin conversion

    Sulforaphane: formation, electrophile sensing and nutrient connections (2026-09-17) · lines 177–188

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Recombinant protein and glucosinolate product analysis · source_derived_draft · unverified_draft

    ### sulforaphane-esp-nitrile Recombinant broccoli ESP redirected myrosinase-dependent glucoraphanin hydrolysis toward sulforaphane nitrile rather than sulforaphane. Condition category: normal nutrient_topic: Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. plain_language: A second plant protein changes which molecule is produced. organism: Broccoli cv. Packman ESP expressed in E. coli tissue_or_cell_type: Myrosinase-dependent glucoraphanin conversion experimental_model: Recombinant protein and glucosinolate product analysis limitations: Plant chemistry; does not establish a human health effect of the nitrile product. exposure: Purified recombinant ESP in a model hydrolysis system evidence_span: {"source_cache": "artifacts/sulforaphane-research/16536577.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "e3636614520a0c9f83132284992ffc10ca42943f97619933f8009ceb697ddfa9", "start_char": 0, "end_char": 1301, "text_sha256": "e3636614520a0c9f83132284992ffc10ca42943f97619933f8009ceb697ddfa9"} [sulforaphane-p16536577] Epithiospecifier protein from broccoli (Brassica oleracea L. ssp. italica) inhibits formation of the anticancer agent sulforaphane. (2006). https://pubmed.ncbi.nlm.nih.gov/16536577/ DOI: 10.1021/jf0525277
    Complete structured claim and evidence

  2. Heating to 60 degrees C before homogenization reduced ESP activity and nitrile formation while increasing sulforaphane yield.

    Broccoli epithiospecifier protein / ESP → Sulforaphane / SFN, stereochemistry specified per study source_derived_draftungraded
    Experimental context and source evidence
    evidence_span
    {"source_cache": "artifacts/sulforaphane-research/15184012.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6", "start_char": 0, "end_char": 1665, "text_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6"}
    experimental_model
    Food processing and enzyme-activity experiments
    exposure
    Heating before homogenization, including 60 and at least 70 degrees C
    limitations
    Time, cultivar, food matrix and enzyme heat sensitivities matter; not a universal cooking prescription.
    nutrient_topic
    Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. · Sulforaphane / SFN, stereochemistry specified per study
    organism
    Broccoli florets and sprouts; mouse hepatoma bioassay
    plain_language
    Mild heating can suppress a competing route before destroying all useful enzyme activity.
    primary_references
    [sulforaphane-p15184012] Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. (2004). https://pubmed.ncbi.nlm.nih.gov/15184012/ DOI: 10.1016/j.phytochem.2004.04.013
    tissue_or_cell_type
    Plant tissue hydrolysis

    Sulforaphane: formation, electrophile sensing and nutrient connections (2026-09-17) · lines 151–162

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Food processing and enzyme-activity experiments · source_derived_draft · unverified_draft

    ### sulforaphane-heat-esp Heating to 60 degrees C before homogenization reduced ESP activity and nitrile formation while increasing sulforaphane yield. Condition category: normal nutrient_topic: Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. plain_language: Mild heating can suppress a competing route before destroying all useful enzyme activity. organism: Broccoli florets and sprouts; mouse hepatoma bioassay tissue_or_cell_type: Plant tissue hydrolysis experimental_model: Food processing and enzyme-activity experiments limitations: Time, cultivar, food matrix and enzyme heat sensitivities matter; not a universal cooking prescription. exposure: Heating before homogenization, including 60 and at least 70 degrees C evidence_span: {"source_cache": "artifacts/sulforaphane-research/15184012.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6", "start_char": 0, "end_char": 1665, "text_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6"} [sulforaphane-p15184012] Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. (2004). https://pubmed.ncbi.nlm.nih.gov/15184012/ DOI: 10.1016/j.phytochem.2004.04.013
    Complete structured claim and evidence

Where it participates (unsigned role)

  1. Heating broccoli florets to 70 degrees C or above decreased formation of both measured products; the same reduction did not occur in sprouts.

    Glucoraphanin → Sulforaphane / SFN, stereochemistry specified per study source_derived_draftungraded
    Experimental context and source evidence
    availability_state
    machinery_impairment Imported condition classification; unverified.
    evidence_span
    {"source_cache": "artifacts/sulforaphane-research/15184012.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6", "start_char": 0, "end_char": 1665, "text_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6"}
    experimental_model
    Food processing and enzyme-activity experiments
    exposure
    Heating before homogenization, including 60 and at least 70 degrees C
    limitations
    Time, cultivar, food matrix and enzyme heat sensitivities matter; not a universal cooking prescription.
    nutrient_topic
    Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. · Sulforaphane / SFN, stereochemistry specified per study
    organism
    Broccoli florets and sprouts; mouse hepatoma bioassay
    plain_language
    The response to heat depended on which plant material was tested.
    primary_references
    [sulforaphane-p15184012] Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. (2004). https://pubmed.ncbi.nlm.nih.gov/15184012/ DOI: 10.1016/j.phytochem.2004.04.013
    tissue_or_cell_type
    Plant tissue hydrolysis
    trigger_kind
    machinery_impairment Imported condition classification; unverified.

    Sulforaphane: formation, electrophile sensing and nutrient connections (2026-09-17) · lines 164–175

    AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text. · supports · Food processing and enzyme-activity experiments · source_derived_draft · unverified_draft

    ### sulforaphane-hotter-processing Heating broccoli florets to 70 degrees C or above decreased formation of both measured products; the same reduction did not occur in sprouts. Condition category: machinery_impairment nutrient_topic: Sulforaphane research collection; topical membership is not evidence of a direct dietary effect. plain_language: The response to heat depended on which plant material was tested. organism: Broccoli florets and sprouts; mouse hepatoma bioassay tissue_or_cell_type: Plant tissue hydrolysis experimental_model: Food processing and enzyme-activity experiments limitations: Time, cultivar, food matrix and enzyme heat sensitivities matter; not a universal cooking prescription. exposure: Heating before homogenization, including 60 and at least 70 degrees C evidence_span: {"source_cache": "artifacts/sulforaphane-research/15184012.abstract.txt", "locator": "Primary indexed abstract; zero-based, end-exclusive Unicode character offsets", "file_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6", "start_char": 0, "end_char": 1665, "text_sha256": "3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6"} [sulforaphane-p15184012] Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. (2004). https://pubmed.ncbi.nlm.nih.gov/15184012/ DOI: 10.1016/j.phytochem.2004.04.013
    Complete structured claim and evidence

In the sources

Preserved passages that mention this component, quoted exactly. Open one to read it in context.

    This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.

    Evidence, AI assistance and curation standards